Inspired by a sauce served at Newport Beach restaurant Mama D's, this Italian pink sauce recipe is delicious with spaghetti, ravioli, and eggplant parmesan. This pink marinara sauce gets its color from the addition of heavy cream.It's also spruced up with healthy spoonful of garlic-shallot puree and some crushed red pepper flakes for a bit of heat.
32ouncescanned roma or plum tomatoesSan Marzano preferred
1tablespoondried or fresh basil
1/2onionchopped
1carrotgrated
1teaspoongarlic-shallot puree or 1 clove garlic
1/2teaspooncrushed red pepper
1/4cupheavy cream
Salt and sugar for seasoning
Instructions
Preheat pan on medium high heat. After 1 minute, add 2 tablespoons olive oil and saute carrot and onion until soft and translucent. Add the garlic puree and cook another couple minutes.
After 5 minutes, add dried basil and tomatoes. After it starts to boil, sprinkle in crushed red pepper and put the lid on.
Simmer 30 minutes. Remove lid and let reduce a bit more.
Transfer to food processor or blender and pulse for 30 seconds.
To finish, season with a pinch of salt and a teaspoon of sugar if it's too acidic.
To make the pink sauce, add about 1/4 cup heavy cream and mix again.